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食品研究与开发:2024,45(7):17-26
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脱盐海参气体射流冲击干燥特性及复水品质
(1.渤海大学 食品科学与工程学院/海洋研究院,辽宁 锦州 121013;2.辽宁工业大学 机械工程与自动化学院,辽宁 锦州 121001;3.河南省农业科学院 农产品加工研究中心,河南 郑州 450002;4.凌海市达莲海珍品养殖有限责任公司,辽宁 锦州 121209;5.辽宁凌特食品有限公司,辽宁 锦州 121200)
Effect of Air Impingement Drying on Drying Characteristics and Rehydration Quality of Desalted Sea Cucumber
(1.College of Food Science and Technology/Institute of Ocean Research,Bohai University,Jinzhou 121013,Liaoning,China;2.School of Mechanical Engineering and Automation,Liaoning University of Technology,Jinzhou 121001,Liaoning,China;3.Agricultural Products Processing Research Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;4.Linghai Dalian Seafoods Breeding Co.,Ltd.,Jinzhou 121209,Liaoning,China;5.Liaoning Lingte Food Co.,Ltd.,Jinzhou 121200,Liaoning,China)
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投稿时间:2023-10-29    
中文摘要: 为探索干燥条件对脱盐海参气体射流冲击干燥(air impingement drying,AID)特性的影响,提高海参干制品品质、缩短干燥时间,该文探讨AID 温度(50、60、70 ℃)和气流速度(4、6、8 m/s)对脱盐海参干燥特性、有效水分扩散系数(Deff)、活化能(Ea)、干制品复水比和氨基酸含量的影响,用6 种常见的干燥模型对干燥曲线进行拟合,并以热风干燥(hot air drying,HAD)为对比。结果表明,风速为6 m/s 时,AID 不同干燥温度下脱盐海参的干燥时间比HAD 60 ℃的干燥时间缩短6.67%~33.33%。温度为60 ℃时,风速对脱盐海参干燥时间影响不显著。不同干燥条件下,复水比无显著性差异。AID 海参的氨基酸含量(45.91~47.54 g/100 g)随着温度的升高而升高。相同条件下,AID 海参的氨基酸含量比HAD 海参增加4.46%。AID 脱盐海参的Deff 最高为2.134×10-9,所需的活化能为16.38 kJ/mol。比较模型预测指标发现,Page 模型具有较高的拟合度(R2>0.99),模型预测值和试验值误差仅为2.01%,可较准确地预测AID 过程中脱盐海参的水分变化规律。
Abstract:The aim of this study was to explore the effects of different drying conditions on the characteristics of desalinated sea cucumbers undergoing air impingement drying(AID)and to improve the quality and shorten the drying time of dried sea cucumber products.In this study,the effects of AID temperatures(50,60,70 ℃)and wind speeds(4,6,8 m/s)on the drying characteristics,effective moisture diffusion coefficient(Deff),drying activation energy,puff up index and amino acid contents of desalted sea cucumbers were investigated.Six commonly used drying models were employed to fit the drying curves,and hot air drying(HAD)was used as a control.The results showed that at the wind speed of 6 m/s,the drying time of desalted sea cucumber under different drying temperatures of AID was reduced by 6.67%-33.33% compared with HAD at 60 ℃.The wind speed had no significant effect on the drying time of desalted sea cucumbers at 60 ℃.There was no significant difference in rehydration ratio under different drying conditions.The amino acid content(45.91-47.54)g/100 g of AID sea cucumbers increased with the increase of temperature.Under the same conditions,the amino acid content of AID sea cucumbers increased by 4.46% compared with HAD sea cucumbers.The highest Deff of AID sea cucumber was 2.134×10-9 and the activation energy was 16.38 kJ/mol.Comparing the model evaluation indexes,Page model had a higher fitting degree(R2>0.99),with a prediction error of only 2.01%,which could accurately predict the water change pattern of desalted sea cucumber during AID process.This study may provide a theoretical basis for predicting and controlling AID process of sea cucumber.
文章编号:202407003     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(32202102);辽宁省海洋经济发展专项(2021-84);锦州市指导性计划项目(JZ2022B030)
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